炸鱼米粉汤Fried Fish Bihun Soup

Directions

小贴士： 1. 米粉不需要浸泡，以免米香味流失。 2. 慢火焖煮可以让鱼汤的鲜味渗透米粉内，融合了米香，让这道菜起到了美味的效果。 3. 炸过的鱼鳞和鱼骨经过高温的烹制，让蛋白质散发了氨基酸而让汤变成奶白色的高汤，让味蕾更容易吸收到鲜美的味道。

Step 1

把鱼破肚子取肠鳃洗净不必去鳞，破两边，涂盐备用。Gut and clean the fish leaving them whole but keep the scales, cut the fish halfway through the fish to the central bone, marinate with salt for later use.

Step 2

洋葱、青瓜或其它蔬菜切拇指头大洗净备用。Cut onions, cucumbers or vegetables with thumbs size for later use.

Step 3

开大火滚油，把鱼抹干水分后投入油锅内炸金黄色，捞起沥干油备用。Heat the oil, place the fish into the wok after wipe dry and fry until golden brown, remove and drain the oil for later use.

Step 4

锅底留少许油，热锅爆香姜葱，把鱼回锅，下热水/热汤大火煮沸10分钟呈奶白色。Leave some oil to sauté ginger and onion, return the fish into the wok, pour in hot water/hot stock over high heat for 10 minutes until turns to milky white.

Step 5

把洗净的米粉放入汤锅，大火煮滚后转小火煮软即可调味上桌。Put the washed thick Bihun into the pot and bring to a boil, then turn to low heat and cook until soft, then season and serve.